This is the sort of title you get when you are chatting with your girlfriend and she says, "I don't know how to blog." My reply to her became the title to this post! We are having a great time being creative and making food! So, for the food parts - Roasted Chickpeas and Spiced Lentil Fritters.
Roasted Chickpeas - 1 cup = 9 WW points plus (7 points for the beans, 2 for the olive oil)
1 Can chickpeas - aka Garbanzo Beans
1 Tbsp olive oil
Seasonings to taste - I used dried rosemary, minced garlic, salt and pepper
Drain chickpeas. Rinse with water and remove any errant skins (you don't have to remove skins, I just removed the ones that came off. Pour onto cookie sheet on top of paper towels, let sit and dry. Once dry, drizzle with olive oil, add the seasonings and cook in 400 degree oven for approximately 40 minutes, stirring at least once. If your chickpeas aren't all in one layer, it will take longer.
Let cool and enjoy!
Spiced Lentil Fritters - This was adapted from a recipe in the book, "Promises to Keep", written by Jane Green. She has interspersed this wonderful book with family recipes, quite a few of which I plan to try. The first was for dinner tonight. Lentil are 2 WW Points Plus for 1/2 cup; this recipe should make 8 patties, each should be 2 points.
2 Tbsp olive oil
1 sm onion, finely minced
1 large green pepper, finely chopped
Dried red chili (I used green chili powder)
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp turmeric
1 cup lentils
2 handfuls fresh cilantro
1/4 tsp grated lemon zest
3 - 4 4 tbsp yogurt
salt and pepper to taste
1/2 cup whole-wheat flour
1/4 cup ground flax seed
1/4 cup water
Heat the oil , add onion, pepper and chili powder to taste. Cook for about 5 minutes until soft, then add the coriander, cumin and turmeric and cook for another 30 seconds. Remove from heat and set aside.
Put the lentils and cilantro into food processor and process until finely chopped. Combine beans, onions, lemon zest and yogurt. Season with salt and pepper. Mix the flax seed and water in small container and add to lentil mixture. Add flour to mixture as well, form into patties, about 1/2 an inch thick and coat with some flour. Heat the sesame oil in skillet or on grill, cook until browned on each side, 1 - 2 minutes. Serve with toppings or dips of your choice - mustard was great tonight.
We also had this with fresh asparagus, sauteed with a bit of olive oil, salt and pepper and a squeeze of fresh lemon juice over asparagus when hot. Yum!